Jamaican Grilled Fish Recipes

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FANCY'S JAMAICAN STEAMED FISH



Fancy's Jamaican Steamed Fish image

Yield 4 Person(s)

Number Of Ingredients 14

fish stock
Irish potato, diced
pumpkin, diced
okras, sliced
whole snapper
tomato, diced
Grace Caribbean Traditions Black Pepper
scotch bonnet pepper, chopped
onion, chopped
garlic, chopped
escallion, chopped
thyme
scotch bonnet pepper
crackers

Steps:

  • Pour fish stock in a large skillet and bring to a boil. Add Irish potato, pumpkin and okra; cover and leave to simmer for 10 minutes. Slit fish on both sides, then stuff the cavity with half of the vegetables and seasonings (tomato, black pepper, scotch bonnet pepper, onion, garlic and escallion). Sprinkle with the remaining black pepper. Place fish into the boiling fish stock and add the remaining garlic, tomato, onion, escallion, scotch bonnet pepper, thyme and a whole scotch bonnet pepper. Spoon stock over the fish, cover and steam over medium flame for 10 minutes.To Serve: Place fish on platter, add crackers then pour on the fish stock.Method Note: Diced yam, string beans and carrots may be used; you can also add your favourite vegetables and starches.Note: Fish stock is a flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics (onion, celery, ginger, garlic and thyme) until their flavour, aroma, colour, body and nutritive value are extracted. The liquid is then strained and used to prepare sauces, soups and as a braising and simmering cooking medium.Grace Fish Tea Soup Mix boiled in water can be substituted for the stock.

JAMAICAN MARINADE



Jamaican Marinade image

Try this recipe as a marinade for the Jamaican Grilled Chicken Wings. Recipe courtesy of Bahama Breeze's Restaurant.

Provided by diner524

Categories     Onions

Time 10m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons jamaican jerk spice
1/4 cup orange juice
2 tablespoons soy sauce
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1 lime, juice of
1 scotch bonnet pepper, seeded and minced (or habaà ero pepper)
2 garlic cloves, minced
1/2 cup red onion, chopped
2 green onions, chopped
1/2 teaspoon creole seasoning

Steps:

  • Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
  • Then add all remaining ingredients; stir. Refrigerate.
  • Makes 1 ½ cups marinade, enough to marinate about 12 servings.

Nutrition Facts : Calories 54, Fat 4.5, SaturatedFat 0.6, Sodium 168.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.1, Protein 0.6

JERK FISH



Jerk Fish image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

3/4 cup Jamaican jerk sauce (see note)
2 cups water
1 medium-size onion, peeled and coarsely chopped
1 sprig thyme
1 scallion, trimmed
1 Scotch bonnet pepper, stem removed
1 cup sherry, optional
4 baby red snappers, 3/4 to 1 pound each, cleaned, scaled, rinsed and patted dry

Steps:

  • In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
  • Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.

GRILLED JERK RUBBED WHOLE FISH WITH HOT VINEGAR (ESCOVITCH) SAUCE



Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 red snapper, scaled and gutted
Escovitch Sauce, recipe follows
1 Spanish onion, halved and thinly sliced
1/2 Scotch bonnet pepper, finely chopped
1 1/2 cups white wine vinegar
3 allspice berries

Steps:

  • Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
  • Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
  • Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

JAMAICAN GRILLED FISH



Jamaican grilled fish image

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

Provided by John Torode

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

2 medium red snappers or whole bream , gutted, scaled and cleaned
1 tbsp onion powder
2 tsp sweet smoked paprika
pinch dried thyme
100ml Jamaican beer (we used Red Stripe), plus extra to baste
2 limes , 1 sliced, 1 cut into wedges

Steps:

  • Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
  • Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

Nutrition Facts : Calories 395 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 79 grams protein, Sodium 0.8 milligram of sodium

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